Be sure to try my Cabbage and Sausage and Egg Roll in a Bowl recipes next!
Cabbage Soup
Cabbage Soup might not sound very exciting, but when you add Kielbasa to the mix, all of a sudden you have a protein-packed meal with the most flavorful broth ever! This soup is so forgiving, you can add in any combination of vegetables that you want, and it freezes really well. Aside from kielbasa, you may choose to use ground sausage or sausage links, ground turkey, or ground beef! I just love using some kind of meat because not only does it make this soup more of a meal, but it also transfers a lot of flavor into the broth. For even more protein, feel free to add beans to the mix too. Kidney beans, cannellini, and chickpeas all work perfectly.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. See notes section of the recipe card for the Crock Pot method. Sauté the kielbasa, onions, carrots, and celery in butter and olive oil. Add garlic, tomato paste, Worcestershire sauce, hot sauce, and seasonings.
Add the cabbage, diced tomatoes, and V8. Stir to combine, then add the chicken broth. Bring to a gentle boil, then reduce to a simmer. Simmer with the lid partially cracked for 25 minutes. Serve!
What to Add to Cabbage Soup
Meat: Ground Italian sausage, sausage links, ground turkey/chicken, shredded chicken, ground beef, ham, or a crispy bacon garnish. Beans: Kidney beans, cannellini beans, or chickpeas all make great additions. Vegetables: Green beans, peas, corn, and zucchini are delicious in this soup as well. Rice or pasta can also be added, I recommend cooking it separately and adding it directly to serving bowls if you plan on having leftovers as it absorbs a lot of broth during storage. If you prefer to cook it in the soup, I would add 1 cup additional cup of broth. Top this soup with Ranch Oyster Crackers for even more flavor!
The Cabbage Soup Diet
The cabbage soup diet is usually a week-long process during which time cabbage soup is eaten 2-3 times a day along with a limited list of other foods. It’s used as a quick weight-loss technique but isn’t meant to be a long-term sustainable diet. Low fat meats are sometimes allowed to be included in the soup.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
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4.5 quart Dutch oven– this is what I use for this recipe. (Le Creuset is great quality, you’ll have it forever.) Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time. Chefs Knife– I have this one, it’s affordable but high quality. 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
